Veggie Meatball Recipe
A vegetarian meatball made from lentils and vegetables, served with your choice of sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatball Ingredients
Sauce Options
Method
Meatball Preparation
Cook the Lentils
Rinse the green lentils under cold water. In a saucepan, add the lentils and 3 cups of water. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until they are tender. Drain any excess water and let cool.
Mix Ingredients
In a large bowl, combine the cooked lentils, grated carrot, grated zucchini, chopped onion, minced garlic, breadcrumbs, egg (or flax egg), Italian seasoning, salt, and black pepper. Mix until well combined.
Form Meatballs
Using your hands, form the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place them on a baking sheet lined with parchment paper.
Bake the Meatballs
Preheat the oven to 375°F (190°C). Drizzle olive oil over the meatballs and bake for 25-30 minutes, turning halfway through, until they are golden brown.
Sauce Preparation
Heat the Sauce
While the meatballs are baking, choose your desired sauce (tomato sauce, pesto, or BBQ sauce). Heat the sauce in a small saucepan over medium heat until warmed through.
Serving Suggestions
Serve the Meatballs
Once the meatballs are done baking, serve them hot with your choice of sauce drizzled on top or on the side for dipping.